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Lancaster County Potato Salad

Salad.Dominion's picture
Ingredients
  Granulated sugar 1⁄4 Cup (4 tbs)
  All-purpose flour 4 1⁄2 Teaspoon (1 Tablespoon + 1 1/2 Teaspoons)
  Salt 1 Teaspoon
  Water 3⁄4 Cup (12 tbs) (Hot)
  Cider vinegar 1⁄4 Cup (4 tbs)
  Bacon drippings/Melted butter/margarine 2 Tablespoon, melted
  Egg 1 , lightly beaten
  Mustard 2 Teaspoon, prepared
  Mayonnaise 2 Tablespoon
  Potatoes 4 Pound, cooked, peeled and thickly sliced
  Hard cooked eggs 4 , shelled and coarsely chopped
  Bacon slices 8 , cooked crisp and crumbled
Directions

MAKING
1) In a small saucepan, mix the sugar, flour and salt until smooth.
2) In a bowl, mix the hot water, vinegar and bacon drippings, then stir into the sugar mixture.
3) Stir in the egg and mustard, stir continuously and cook over a medium-low heat, until thickened.
4) Turn off the heat and allow to cool to lukewarm.
5) Then, stir in the mayonnaise, blend well.
6) In a large mixing bowl, add the potatoes, eggs and bacon together.
7) Pour over the warm dressing, then toss gently to coat the potatoes.
8) Refrigerate covered for several hours until serving.

SERVING
9) Spoon on individual serving plates and serve chilled or warm.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Side Dish
Method: 
Chilling
Dish: 
Salad
Ingredient: 
Potato
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
0 Minutes
Servings: 
4

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